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Biscotti is something I have not made in years. I think they were okay the last time I made them (but I don’t really remember when that was!) but then I made these! I happened across a recipe for almond biscotti in Baking: From my home to yours by Dorie Greenspan. There was one ingredient in the recipe that caught my eye: cornmeal. I had never thought of cornmeal as something you would use in biscotti!
So I made one batch of Lenox Almond Biscotti and it disappeared so fast that my children were asking me to make it again!
This time, I decided to play around with the recipe a little bit and add in a chopped-up bar of Ghirardelli chocolate. But this bar was a little different. It had cocoa nibs in it. My kids are a little spoiled when it comes to chocolate, since I am always on the lookout for really good chocolate. My kids LOVE dark chocolate and they prefer that over milk chocolate. Once, I shelled raw cocoa nibs and had a hard time keeping my kids away from the bowl.
I think this was a 3.5 ounce bar. I chopped the bar up into the smallest pieces I could.
Update: It looks like this particular flavor has been discontinued or is very, very hard to find with Ghirardelli. I do know that Godiva carries chocolate bars with cocoa nibs. If you can find an outlet at a mall, you can buy them for $2.50 each.
We buy a lot of our food at Costco, just because there are so many of us. Dried fruit, flour, milk, eggs, and nuts are usually on our shopping list. So biscotti was a good use for the huge bag of sliced almonds I had bought from there.
The batter for the almond biscotti before adding flour is almost pretty. It becomes a soft yellow color and looks fluffy and light after beating.
Here is the batter after adding the dry ingredients. Next, the chopped chocolate and sliced almonds go in.
At this point, it was time to shape the dough into logs. I hate getting dough all over my hands (even when making bread… so I don’t work with sticky bread dough very often), so I cheated and just smoothed out the logs with a spatula and a bench knife.
When I first made these, 1½ inch wide logs seemed awfully narrow, but the logs bake up much larger than that. So I now always keep them skinny. Also, shorter biscotti are easier and shorter to “second bake.”
See how wide they are after the first bake? You want to bake these logs until they aren’t shiny in the centers. Once, I made the mistake of not baking them long enough for the first bake and then they didn’t bake long enough for the second bake. So the centers of some of my almond biscotti were soft instead of crispy. After they cooled for about half an hour, I sliced each log into 3/4-inch-thick pieces with a serrated knife and set them up for their second bake.
In the oven for their second bake!
These are the perfect size! Not too big and not too small. And a perfect combination of crunchy and chewy!
I’ve made this recipe about 3 times and here are just some quick notes about what I’ve discovered:
- Make sure you bake them long enough for that second bake to get them crunchy! I made the mistake of not baking long enough the second time and ended up with something more like mandelbrot (which I’ve never tasted but sounds like the texture I got) than biscotti. They still tasted good, but they just weren’t crunchy enough to be biscotti. 15 minutes won’t always be long enough. It depends on your oven or the rack position you are using.
- Sometimes the original is the best. If I make these again, I think I will go with no additions! The third time I made these I added mini milk chocolate chips… Honestly, they didn’t add much in the way of flavor. Maybe because they were milk chocolate?
- Don’t leave out the cornmeal. I think it’s what makes these so addicting!